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Damn, British candy is good.
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I think I've settled on McVitie's Penguins, unless Cadbury bring back Bourneville bars but I'd stay away from Flake, even if someone gave it to me.
I've tried a few different Cadbury bars and the fruit and nut wasn't bad but overall, they're okay but not for the premium they charge here.
Even McVitie's digestive biscuits are terribly expensive.
I've tried a few different Cadbury bars and the fruit and nut wasn't bad but overall, they're okay but not for the premium they charge here.
Even McVitie's digestive biscuits are terribly expensive.
MacSA said:
milk here sucks. they use Bovine Growth Hormones, they Ultra-Pasteurise it, and Homogenise it too. tastes nothing like farm-fresh milk. so much so i really don't drink it much any more, and if i do, it's only organic and not ultra-pasteurised or homogenated.
L
Lau
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bousozoku said:
Mmm, Penguins are lovely. I'm not often a fan of a bar with biscuit in it, as it takes up space that could be used by other, nicer stuff, like more chocolate, but I make an exception for Penguins.
MacSA said:
That is funny. I have heard from other Brits that cannot stand a Hershey's chocolate bar. I was reading a forum a while back about candy, and a Brit compared the smell of a Hershey bar to that of cat urine.
There was one chocolate bar that was absolutely horrendous that I tried. THe Cadbury Flake.....the chocolate was very dry, powdery, and sour tasting.
You haven't lived if you haven't had a Reece's Peanut Butter Cup.
evoluzione said:
The chocolate bars sold in the U.S. under the Cadbury name are made by Hershey's. They are terrible, just like all of Hershey's chocolates. I try to get ahold of the real thing whenever I can. Last time, a friend of a friend brought one back from Britain for me. Yes, I am a notorious chocolate fiend. I especially like the Cadbury dark and fruit and nut bars, but I do think the quality has declined in recent years.
Good American chocolate isn't too difficult to find, just don't expect it from vending machines. I like Ghiradelli chocolate from San Francisco. I rate the dark, "very good," easily on a par with British chocolate.
IJ Reilly said:
yeah, i did mean the UK Cadburys, not the US hershey Cadburys, the US version is pretty bad.
I used to like Ghirardelli, but they never used to put the cacao rating on the bars, not good in my book. i think they do now though.
some really good chocolate i had recently was in Las Vegas at Vosges. very very nice.
We have the world's only Lindt Café here in Sydney - it's incredible. I had a $5.50 milkshake that was worth every single penny. It was made with not only molten Lindt chocolate to give it the chocolate flavour but it was thick with tiny bits of dark and white Lindt chocolate floating all through it.
Just awesome.
Any chocoholics on their way to Sydney should go there - at the top end of Martin Place opposite the Channel 7 studios.
Just awesome.
Any chocoholics on their way to Sydney should go there - at the top end of Martin Place opposite the Channel 7 studios.
evoluzione said:
Truly awful, is more like. I'm shocked by the fact that Cadburys allows their name to put on such a miserable product here. To make matters worse, the real thing is available just over the border in Canada. What were they thinking?
As for Ghirardelli, I don't know the cocoa rating, but the dark just taste good to me. Not excellent, but good, and the price is right. Trader Joe's (a small specialty grocery chain, mainly in California), sells broken pieces of huge commercial Ghirardelli chocolate slabs. That's what I buy. Just yesterday, in fact.
My favourite is a Double Decker- nougat and thick crispy chocolate biscuit smothered in chocolate. mmmmmmmmmMMmmMMmmmmmm.
And British Snickers is yum as well.
And British Snickers is yum as well.
European and British chocolate are far and away better than what is offered here in the US. The one exception may be a Portland-based store (they have two Illinois locations as well as a California one, but there are 4 here in Oregon!) called Moonstruck, which makes delicious (if off the wall expensive) chocolate.
For the longest time I hated chocolate, and only in the last few years have I begun to really like. The one kind I have never liked is dark/bitter-sweet chocolate. Milk all the way!
For the longest time I hated chocolate, and only in the last few years have I begun to really like. The one kind I have never liked is dark/bitter-sweet chocolate. Milk all the way!
http://pimpmysnack.com/iGav said:Have you ever stuck 4 of those together to make a BIG KitKat???
Might be right up your street
Hob Nobs are amazing. They have them in the international section here at the grocery store my family goes to most and we get them every once and a while. They're pretty great.
Genius! I can't believe that hasn't occurred to me before. Of course, the best Kit Kats are the ones where you end up with a defective one, where one of the fingers doesn't have any wafer and it's just solid chocolate. Putting three chunky's and a Yorkie together would simulate this perfectly.iGav said:Have you ever stuck 4 of those together to make a BIG KitKat???
In any case, I'm hurt no one has mentioned the humble Jaffa Cake yet...
Felldownthewell said:
If you don't like the dark, then you don't like chocolate! (One chocolate hound's opinion.)
As for the quality of U.S. vs. European chocolate, I think you've disproved your own point. Good, even great chocolate is made in the U.S., you just need to look a little harder for it, the popular factory-made stuff being so uniformly bad.
